Honey Pecan Ice-Cream & Waffle Cones
Serves 6
30 mins prep
20 mins cook
50 mins total
A delightful dessert combining creamy honey pecan ice-cream with gluten-free waffle cones. This recipe features heavy whipping cream, sweetened condensed milk, and chopped pecans for the ice-cream, and almond flour in the waffle cone batter.
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1: In a stand mixer or using a hand mixer, add the whipping cream, condensed milk, honey, and vanilla. 2: Whip until it becomes light & fluffy, then fold in the chopped pecans. 3: Scoop the ice cream into a freezer safe container and freeze for at least 6 hours. 4: For the waffle cones, blend all of the ingredients together in a blender or food processor. 5: Add 2 tbsp. of batter onto the greased waffle cone maker and let cook for about 2 minutes. 6: Immediately wrap it around the roller cone and let it cool for a couple of minutes before removing. 7: Repeat with the rest of the batter & fill with ice-cream.